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Preheat oven to
350degrees. Line a 9"
square baking pan with
aluminum foil. Butter the
foil.

Stir together the Nut Flour
and 3 T splenda. In a
separate bowl, sift together
Carbolite bake mix, baking
powder, cinnamon, cloves
and salt. Set both mixtures
aside.

Combine the butter, 1/2 c.
Splenda and the vanilla in a
large bowl. Using and
electric mixer set on high
speed, beat until light and
fluffy. Add the egg yolks and
beat until fluffy. Reduce the
speed to low and add the
nut and flour mixtures and
mix until just blended (it will
be crumbly-ish)

Spread 1 3/4 c of the batter
into the prepared pan. Top
with a thin layer of
preserves, leaving a 1/2
inch border. Spoon the
remaining
batter into a pastry bag fitted
with a 1/4" plain tip. Pipe the
batter in a lattice patter atop
the preserves. (i made little
ropes of batter and laid
them on top). Refrigerate for
20 min.

Bake until the preserves
begin to bubble and the
crust is just firm to the
touch, about 40 min. let cool
in pan on wire rack.

Using the foil, lift the sheet
from the pan. Peel back the
foil sides. Cut into 20
squares. Sprinkle a little
Splenda on top (lift you
would powdered sugar).
Makes 20 bars.
NOTES : Counts for bake
mix and preserves not
included in totals.
I found apricot preserves at
6g per T - total 24g.